Artesia Donut House Introduces '(C)Ronuts'

Don't call it a "Cronut."

Call the croissant-doughnut confection a Cronut at Artesia Donut House on Artesia Boulevard in North Redondo Beach, and you're liable to get a stern lecture. They're "Ronuts"—not "Cronuts."

The original Cronut is a hybrid of a croissant and a doughnut made by Dominique Ansel for his New York City bakery. More than 100 people line up early in the morning to score themselves one of the $5 pastries.

The Cronuts are made with "a laminated dough which has been likened to a croissant" and are "first proofed and then fried in grapeseed oil at a specific temperature," according to Ansel's website. "Once cooked, each Cronut is flavored in three ways: 1. rolled in sugar; 2. filled with cream; and 3. topped with glaze.

"Cronuts are made fresh daily, and completely done in house. The entire process takes up to 3 days."

Ansel has trademarked the Cronut term, so other bakeries' croissant-donut hybrids are known as Kronuts, O-nuts, Doughssants, and yes, Ronuts.

It's not clear how much the Ronuts at Artesia Donut House cost or how they're made—the employee behind the counter Thursday morning wouldn't talk about the pastry besides to emphasize that it is not a Cronut.

The filling inside the Ronuts comes in several flavors, including sweet cream, chocolate and Nutella.

Artesia Donut House is located at the intersection of Artesia Boulevard and Blossom Lane in North Redondo Beach.